Calories in lamb heart: 129 kcal per 100 g

What’s in a 100 g portion

More than half of a portion is water, which is why the calories stay low. What is left is mostly protein.

6.8 gFat

17.1 gProtein

75.6 gWater

0.5 gMinerals and the rest

6.8 gFat
17.1 gProtein
75.6 gWater
0.5 gMinerals and the rest

Below average for meat

Lamb heart is 129 kcal per 100 g. The 253 meat in this database average 241.

Lamb heart129

Meat average241

Low in sugar

0 g of sugars per 100 g; the UK “low sugars” line is 5 g.

Sugars, per portion0 g

Salt, per portion0.35 g

Vitamins and minerals in lamb heart

Seven of the 20 reach the “high in” level, led by vitamin B12.

320 %

Vitamin B12

0.008 mg in a 100 g portion

24th of 237 meat

Vitamin B12 contributes to normal energy-yielding metabolism, to the normal function of the immune system and to the reduction of tiredness and fatigue.

Niacin (vitamin B3)10.5 mg66 %

Riboflavin (vitamin B2)0.9 mg64 %

Copper0.52 mg52 %

Thiamin (vitamin B1)0.48 mg44 %

Pantothenic acid (vitamin B5)2.5 mg42 %

Also high in

Phosphorus

A source of

Only a trace

Vitamin A

Show all 20 with amounts

Vitamin B120.008 mg, 320 %

Niacin (vitamin B3)10.5 mg, 66 %

Riboflavin (vitamin B2)0.9 mg, 64 %

Copper0.52 mg, 52 %

Thiamin (vitamin B1)0.48 mg, 44 %

Pantothenic acid (vitamin B5)2.5 mg, 42 %

Phosphorus210 mg, 30 %

Iron3.6 mg, 26 %

Vitamin B60.29 mg, 21 %

Zinc2 mg, 20 %

Chloride140 mg, 18 %

Potassium280 mg, 14 %

Vitamin C7 mg, 8.8 %

Biotin0.004 mg, 8 %

Magnesium21 mg, 5.6 %

Selenium0.002 mg, 3.6 %

Vitamin E0.37 mg, 3.1 %

Folate0.002 mg, 1 %

Manganese0.02 mg, 1 %

Calcium7 mg, 0.9 %

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What lamb heart doesn’t give you. And where to find it.

No recorded vitamin A, and only 3.6 % of the selenium reference intake and 1 % of the folate reference intake per 100 g.

Selenium

3.6%in lamb heart, per 100 g

Find it inKidney, pig, fried491 % per 100 g

Vitamin A

Tracein lamb heart

Find it inLiver, calf, fried3152 % per 100 g

Folate

1%in lamb heart, per 100 g

Find it inLiver, chicken, fried675 % per 100 g

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Made in Cambridgeshire

Made in the UK since 1998, with every nutrient and its declared amount listed on the label.

Lamb heart against other meat

Lamb heart comes second for vitamin B12 here, just behind pate (meat, reduced fat).

0.012mg

0.008mg

0.004mg

0.003mg

0.002mg

Pate, meat, reduced fat+0.004 mg

Heart, lamb, rawthis page

Tongue, ox, meat only, stewed−0.004 mg

Meat spread−0.005 mg

Beef, silverside, salted, boiled, lean and fat−0.006 mg

Beef, rump steak, barbecued, lean and fat−0.006 mg

All values per 100 g, from the same dataset. Differences are against lamb heart.

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Questions about lamb heart

Four questions chosen by the facts above, so every food answers differently.

How many calories are in a portion of lamb heart?

A typical portion (100 g cooked) gives 129 kcal. Per 100 g the figure is 129 kcal.

Is lamb heart high in vitamin B12?

Yes. Heart, lamb, raw has 0.008 mg vitamin B12 per 100 g, 320 % of the NRV, above the 30 % threshold for a “high in” claim.

Which vitamins and minerals does lamb heart have most of?

By share of the daily reference intake: vitamin B12 (0.008 mg, 320 %), niacin (10.5 mg, 66 %) and riboflavin (0.9 mg, 64 %) per 100 g.

Is lamb heart a good source of protein?

Heart, lamb, raw has 17.1 g protein per 100 g, 53 % of the energy, which meets the UK threshold for “high protein”.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 18-396, Heart, lamb, raw, 12 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: MW4, 1978. Values reviewed for Meat, Poultry and Game Supplement, 1995. Fats and fatty acids from Fatty Acid Supplement, 1998. Values are per 100 g of the edible part; a portion is 100 g, 100 g cooked, the usual UK portion for meat. Edible proportion: 73 % of the weight as bought is eaten. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 253 meat kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample, and where no illustration of the exact food exists the nearest one is shown (here: Lamb). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.